Here’s my go-to slow cooker short ribs recipe, with tender, fall-off-the-bone meat that’s been simmered in red wine, beef broth, and fresh herbs until it’s perfectly cooked through.
These short ribs are what my family asks for every Sunday dinner during the cold months. I always make a big batch because the leftovers taste even better the next day. Nothing beats walking in from the cold to the smell of short ribs that have been cooking all day, right?
Why You’ll Love These Short Ribs
- Fall-off-the-bone tender – The slow cooking process breaks down the tough meat fibers, resulting in incredibly tender beef that practically melts in your mouth.
- Set-it-and-forget-it ease – After a quick sear, your slow cooker does all the work. Just put everything in and come back hours later to a perfect meal.
- Restaurant-quality results – With simple ingredients like wine, fresh herbs, and aromatics, you’ll create a rich, flavorful dish that tastes like it came from a fancy restaurant.
- Make-ahead friendly – These short ribs actually taste even better the next day, making them perfect for meal prep or when you’re planning a special dinner.
- One-pot cleanup – Besides the initial searing pan, everything cooks in your slow cooker, meaning less time cleaning and more time enjoying.
What Kind of Short Ribs Should I Use?
For this slow cooker recipe, you’ll want to look for beef short ribs that are well-marbled with fat, which helps keep the meat tender and juicy during the long cooking process. English-cut short ribs (cut parallel to the bone) are ideal for this dish, though flanken-style (cut across the bones) can work too. When shopping, look for ribs that are bright red with white marbling throughout – avoid any that look brown or have dark spots. Each piece should be about 3-4 inches long, and while you can use boneless short ribs, those with the bone in generally provide better flavor and help keep the meat from drying out during cooking.
Options for Substitutions
Let’s talk about what you can swap in this recipe while still keeping all that rich flavor:
- Beef short ribs: While short ribs give the best results for this recipe, you can use chuck roast or beef brisket as alternatives. Just cut them into large chunks about 3 inches wide. Keep in mind cooking times might need to be adjusted – check for tenderness after 6 hours.
- Red wine: Not into cooking with wine? Simply use additional beef stock plus 1 tablespoon of balsamic vinegar to get that deep flavor. You can also try grape juice mixed with 1 tablespoon of apple cider vinegar.
- Canola oil: Any neutral cooking oil works here – vegetable oil, grapeseed oil, or even light olive oil are good options.
- Fresh thyme: If you don’t have fresh thyme, use 1 teaspoon dried thyme instead. You could also use rosemary or a mix of Italian herbs.
- Cornstarch: For thickening, you can use flour (double the amount), arrowroot powder (same amount), or potato starch (same amount) mixed with cold water.
- Garlic: Out of fresh garlic? Use 1 teaspoon garlic powder or 2 teaspoons pre-minced garlic from a jar.
Watch Out for These Mistakes While Cooking
The biggest mistake when making slow cooker short ribs is skipping the browning step – taking just 10 minutes to sear the meat creates a rich flavor base and beautiful color that you can’t achieve in the slow cooker alone.
Another common error is adding too much liquid, which can dilute the rich flavors – the slow cooker creates its own moisture, so you only need enough liquid to cover about 1/2 to 2/3 of the meat.
For the most tender results, avoid the temptation to lift the lid during cooking, as each peek adds 15-20 minutes to the cooking time and lets valuable heat escape.
When thickening the sauce at the end, be sure to mix your cornstarch with cold (not hot) water first to prevent lumps, and remember that short ribs release fat as they cook – letting the sauce settle for a few minutes allows you to skim off excess fat for a cleaner-tasting dish.
What to Serve With Short Ribs?
When you’ve got tender, fall-off-the-bone short ribs, you’ll want some hearty sides to complete your meal. Creamy mashed potatoes make the perfect base for soaking up all that rich sauce, while roasted root vegetables like parsnips or butternut squash add a nice seasonal touch. For a fresh contrast to the rich meat, try a simple green salad with lemon vinaigrette or some quick-sautéed green beans with garlic. If you’re feeling extra cozy, warm dinner rolls or crusty bread are great for mopping up every last bit of the braising liquid!
Storage Instructions
Keep Fresh: These tender short ribs will stay good in an airtight container in the fridge for up to 4 days. I like to store the meat and sauce together – this helps keep everything moist and flavorful. The flavors actually get even better after a day or two!
Freeze: Short ribs freeze really well! Let them cool completely, then transfer to a freezer-safe container with their sauce. They’ll keep for up to 3 months in the freezer. I often make a double batch just to freeze half for later – it’s such a time-saver on busy days.
Reheat: To warm up your short ribs, place them with the sauce in a covered pot over low heat until heated through, about 15-20 minutes. You can also use the microwave, but I prefer the stovetop method as it helps maintain the meat’s texture. If the sauce seems too thick, just add a splash of beef broth while reheating.
| Preparation Time | 20-30 minutes |
| Cooking Time | 360-480 minutes |
| Total Time | 380-510 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2800-3200
- Protein: 200-220 g
- Fat: 180-200 g
- Carbohydrates: 80-100 g
Ingredients
- 3 pounds bone-in beef short ribs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon canola oil
- 4 medium carrots, chopped into 1-inch pieces
- 1 cup beef stock
- 4 sprigs fresh thyme
- 1 bay leaf
- 2 large onions, sliced into 1/2-inch wedges
- 6 cloves of garlic, finely chopped
- 1 tablespoon tomato paste
- 2 cups dry red wine or beef stock
- 4 teaspoons cornstarch
- 3 tablespoons cold water
- Salt and pepper to taste
Step 1: Prepare and Brown the Short Ribs
Start by sprinkling bone-in beef short ribs generously with salt and pepper.
Heat the canola oil in a large skillet over medium heat.
Working in batches, brown the ribs on all sides to lock in flavor.
Once browned, transfer the ribs to a 4- or 5-quart slow cooker.
Step 2: Assemble Ingredients in the Slow Cooker
Add cut carrots, beef broth, thyme sprigs, and a bay leaf to the slow cooker, placing them around the browned ribs to enhance aroma and flavor throughout the cooking process.
Step 3: Sauté Aromatics and Prepare Braising Liquid
In the same skillet used for browning ribs, add the cut onions.
Cook and stir them over medium heat for eight to nine minutes until they become tender.
Stir in minced garlic and tomato paste, cooking for another minute.
Pour in the dry red wine, and bring the mixture to a boil.
Reduce the liquid by half, which should take about 8 to 10 minutes, and then add this rich braising liquid to the slow cooker, covering the ribs and vegetables.
Step 4: Slow-Cook the Short Ribs
Cover the slow cooker and let everything cook on low for six to eight hours, until the meat is fork-tender.
Editor’s Tip: If the ribs are not tender after eight hours, learn how to address tough meat in the slow cooker to ensure perfect results.
Step 5: Prepare the Gravy
After cooking, remove the ribs and vegetables from the slow cooker and keep them warm.
Transfer the cooking juices to a small saucepan, and skim off any fat on top.
Discard the thyme and bay leaf.
Bring the juices to a boil.
In a small bowl, mix cornstarch with water to create a slurry.
Stir the slurry into the boiling juices.
Cook and stir for one to two minutes until the mixture thickens into a gravy.
Season with additional salt and pepper if desired.
Editor’s Tip: To easily remove fat when making this dish in advance, refrigerate the cooking liquid first, then scrape the solidified fat off with a spoon.
Step 6: Serve and Enjoy
Serve the slow-cooked short ribs alongside the tender vegetables.
Generously pour the thickened gravy over the top for added flavor and moisture.
Enjoy your hearty meal!